Authentic Homemade Garam Masala Recipe that comes together quickly with fragrant toasted whole spices. This easy Masala elevates Indian cooking, offering a rich blend made from cardamom, coriander, cinnamon, cloves, cumin, black pepper, mace, star anise, and other whole spices.
This garam masala recipe is a treasured family heirloom passed down through generations, courtesy of my mom. It adds a wealth of flavor to any dish and is a cornerstone of our family's culinary traditions. Making garam masala at home reveals its delightful aroma, ensuring you'll never prefer store-bought options again. Best of all, this recipe can be prepared in just 20 minutes!
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About Recipe
Garam Masala is a fragrant and complex spice blend, with “garam” meaning “warming” in Hindi and “masala” referring to a mix of spices. This warming blend typically includes whole spices that are fragrant, pungent, sweet, hot, and smoky, capturing the essence of Indian cuisine.
Using garam masala in cooking not only enhances aroma and flavor but also helps warm the body and aids digestion. It’s a staple Indian spice mix that adds depth to many dishes.
This spice blend varies significantly from one region to another and even from one household to another. Each family often has its unique recipe, meticulously crafted and passed down through generations, reflecting personal preferences and regional ingredients.
Typically, Garam Masala consists of a combination of warm spices such as cumin, coriander, cardamom, cloves, cinnamon, black pepper, peppercorns, bay leaves, and mace; however, the precise mix can vary greatly. Some families may add nutmeg, star anise, or dried red chilies, while others might emphasize specific spices based on local availability or cultural significance.
Making a perfect masala lies not just in the spices used but also in the method of preparation, whether they are roasted before grinding, the proportion of each ingredient, or even the time of year when the spices are prepared.
This recipe is made with easily available whole spices. The spices can be found in any Asian, Indian, or international grocery store or online.
Ingredients
See recipe card for quantities.
Instructions
- Step 1: First, take coriander seeds, cumin seeds, shah jeera, black peppercorns, mace, star anise, cinnamon, cloves, nutmeg, black cardamom, and green cardamom in a pan and roast over a low flame for 4 to 5 minutes or until they turn a deeper color and become highly aromatic. Be careful not to toast on high flame and not to toast too much as it may burn and create bitterness. Remove from heat, transfer them to a large mixing bowl, and allow the spices to cool.
- Step 2: Similary, take the stone flower in the same pan and roast it for 2 minutes on low flame. Add to the same mixing bowl as the other whole toasted spices. Now, take bay leaves in the same and toast them for 2 minutes on a low flame. Please switch off the flame and remove it to the same mixing bowl. Let every toasted whole spices cool down.
- Step 3: Now, take all the spices in a bender jar and grind them into a fine powder, shaking the spice grinder as needed to distribute the powder evenly.
- Step 4: Now sieve the ground spice mixture. Your homemade garam masala is ready.
Store in an airtight container for up to 6 months at room temperature or in the refrigerator for up to 1 year.
Top tip
Check all your spices to see if they have stones, chaffs, or husks. Spread them out onto a plate and remove any bad bits.
Ensure the spices are free from any hidden mold, fungi, or insects. If they do, then discard these spices.
Low and slow is the way to go. When toasting your spices, keep the heat on medium-low and stir frequently to prevent burning. Once spices burn, they taste bitter and inedible, so the slower you go, the better!
It is essential to let the spices cool completely before grinding; otherwise, they will retain moisture, and the garam masala can spoil quickly.
Use a good spice grinder or blender to grind the spices to a smooth consistency.
You can also use a mortar and pestle to grind garam masala.
Avoid inhaling freshly ground spices. Freshly ground spices are deliciously fragrant, but they’re also potent! Avoid inhaling near the spices to prevent yourself from sneezing or coughing.
FAQ
Yes, I highly recommend toasting the whole spices. It releases essential oils and adds a pleasant aroma.
No. Garam Masala is warming but not hot. If you want it spicier, you can add dried whole red chilies to the mix.
Since the spices are already toasted and cooked, you can add Garam Masala at the end of the cooking process.
Less is more with Garam Masala. It is very fragrant, so start with a smaller amount and increase if needed.
You can find spices for Garam Masala at local Indian grocery stores, where they are typically fresh and reasonably priced. If you can’t find one, chain stores like Sprouts or Whole Foods also carry them. Alternatively, you can buy from Amazon; I’ve included links in the recipe card below.
Store Garam Masala in an airtight container in a cool, dark place, away from direct sunlight. It won’t spoil even if stored for six months. Make fresh Garam Masala every 2-4 weeks to maintain its fragrance.
No, they are different. Curry powder is a broader term. The basic curry powder found in stores often contains various spices and tends to be less pungent than Garam Masala. It typically includes herbs such as chili powder, turmeric, and paprika. Garam Masala has a sweeter flavor. I do not recommend using curry powder as a substitute for Garam Masala in recipes.
Homemade Garam Masala has better flavor. In store-bought versions, the spice mix might not be balanced. Making your own allows you to control the ingredients. Plus, it only takes a few minutes to prepare, which is quicker than going to the store.
Store spice blends in an airtight container in a cool, dark spot to keep them for 6 months to a year. If you live in a humid area, consider storing your homemade masala in the refrigerator or freezer for extra protection.
More Homemade Masala recipes –
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Homemade Garam masala Recipe
Ingredients
- 50 grams Coriander seeds (around ¾ cup)
- 50 gram Cumin seeds (jeera) (around ½ cup)
- 25 gram Shahjeera (around 2 tbsp)
- 50 gram Black peppercorn (kali mari) (½ cup)
- 10 gram Mace (javitri) (¼ cup)
- 25 gram Cloves (Laung) (4 tbsp)
- 10 gram Cinnamon stick (dalchini) ( around 3 sticks)
- 5 grams Bay leaves (Tajpatta) (around 15 leaves)
- 20 grams Stone flower (Dagad phool) (about 1 cup)
- 5 grams Green cardamom (Hari elaichi) ( around 20 pods)
- 5 grams Black cardamom (Moti ilaichi) (6 to 7)
- 25 gram Star Anise (Chakri phool) (around ½ cup)
- 1 Nutmeg (Jayfal)
Method
- First, take coriander seeds, cumin seeds, shah jeera, black peppercorns, mace, star anise, cinnamon, cloves, nutmeg, black cardamom, and green cardamom in a pan and roast over a low flame for 4 to 5 minutes or until they turn a deeper color and become highly aromatic. Be careful not to toast on high flame and not to toast too much as it may burn and create bitterness. Remove from heat, transfer them to a large mixing bowl, and allow the spices to cool.
- Similary, take the stone flower in the same pan and roast it for 2 minutes on low flame. Add to the same mixing bowl as the other whole toasted spices.
- Now, take bay leaves in the same and toast them for 2 minutes on a low flame. Please switch off the flame and remove it to the same mixing bowl. Let every toasted whole spices cool down.
- Now, take all the spices in a bender jar and grind them into a fine powder, shaking the spice grinder as needed to distribute the powder evenly.
- Now sieve the ground spice mixture. Your homemade garam masala is ready.
- Store in an airtight container for up to 6 months at room temperature or in the refrigerator for up to 1 year.
Nutrition
Notes
- Check all your spices to see if they have stones, chaffs, or husks. Spread them out onto a plate and remove any bad bits.
- Ensure the spices are free from any hidden mold, fungi, or insects. If they do, then discard these spices.
- Low and slow is the way to go. When toasting your spices, keep the heat on medium-low and stir frequently to prevent burning. Once spices burn, they taste bitter and inedible, so the slower you go, the better!
- It is essential to let the spices cool completely before grinding; otherwise, they will retain moisture, and the garam masala can spoil quickly.
- Use a good spice grinder or blender to grind the spices to a smooth consistency.
- You can also use a mortar and pestle to grind garam masala.
- Avoid inhaling freshly ground spices. Freshly ground spices are deliciously fragrant, but they’re also potent! Avoid inhaling near the spices to prevent yourself from sneezing or coughing.
Private Notes
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Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm Regards,
Dhwani.
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